This delicious and heart-healthy dinner comes together in no time at all, in a healthy one-bowl meal. To simplify this flexible week-night dinner, use a jarred pesto sauce. If you are tight on time, you can also buy pre-spiralized zucchini. It can be bought fresh or frozen.
I love salmon, I could eat it multiple times per week if I had my choice. However, I am always looking for ways to change up my fish recipes so I do not get bored. This recipe is a true winner for me for many reasons. The flavours are simple, yet delicious, beyond nutritious and the meal is served all in one bowl. If anyone in your family prefers pasta, feel free to swap it out for the zucchini. Enjoy!!!
Give it a try and let me know what you think with a comment or rating below.
Tag @shelbylaranutrition with your creations.
Pesto Zucchini Zoodles with Salmon
Ingredients
- 1.5 lbs salmon
- 2-4 tsp olive oil ( 1-2tsp for salmon and 1-2tsp for zucchini)
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1/2 cup pesto jarred or homemade
- 3-4 zucchini, spiralized
Instructions
- Preheat oven to 425° and place salmon on a lined or greased baking sheet. Drizzle salmon with 1-2 tsp olive oil, lemon juice, and salt and pepper. Bake for approx 14 minutes, depending on the thickness of the salmon.
- While salmon cooks, spiralize zucchini and stir fry zucchini in a skillet over medium-high heat with 1-2 tsp olive oil. Cook for approx 3-4 minutes, until softened. Remove from skillet and mix pesto into the zucchini. Place zucchini in a serving bowl.
- Once salmon is cooked, using a fork, break the salmon into bite-sized pieces. Place salmon on top of spiralized zucchini. Garnish with parmesan cheese and more pesto, if desired.